한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권7호
  • /
  • Pages.1046-1052
  • /
  • 2003
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

산화정도와 단백질 첨가에 따른 산화 옥수수 전분 겔의 유동특성

Effect of Protein and Degree of Oxidation on Viscoelastic Behavior of Corn Starch Gel

  • 한진숙 (동의공업대학 식품생명과학계열) ;
  • 박귀선 (동아대학교 식품과학부)
  • 발행 : 2003.10.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus(G′) of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95$^{\circ}C$ rather than 85$^{\circ}C$. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95$^{\circ}C$, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G′ decreased, and frequency dependence of G′ and G" increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which playa leading role in protein interaction, with the oxidation of starch.

키워드

참고문헌

  1. Alexander RJ. 1995. Modified starches and their uses. In Food application. Korea Corn Processing Industry Association, U.S. Grains Cuncil.
  2. Filer LJ Jr. 1988. Modified starch-an update. J Am Diet Asso 88: 342-344.
  3. Wurzgurg OB. 1986. Nutritional aspects and safety of modified food starches. Nutr Rev 44: 74-79.
  4. Pomeranz Y. 1991. Carbohydrates: Starch. In Functional properties of food components. 2nd ed. Academic Press, New York. Chap 2, p 68-69.
  5. Hebeish A, Thalouth AE, Refai R, Ragheb A. 1989. Synthesis and characterization of hypochlorite oxidized starches. Starke 41: 293-298. https://doi.org/10.1002/star.19890410804
  6. Han JS, Ahn SY. 1997. Characteristics in oxidation of Korean corn starch with sodium hypochlorite. Korean J Food Sci Technol 29: 1094-1100.
  7. Han JS, Ahn SY. 2002. The molecular weight distribution in oxidized corn starch. Korean J Soc Food Cookery Sci 18: 200-205.
  8. Han JS. 2002. Changes of dynamic viscoelastic properties of oxidized corn starch suspensions during heating and cooling. Food Sci Biotechnol 11: 231-237.
  9. Billiaderis CG. 1992. Characterization of starch networks by small strain dynamic rhoemerty. In Developments in Carbohydrate Chemistry. Alexander RJ and Zobel HF, eds. America Association of Cereal Chemists, USA. p 87-135.
  10. Evans ID, Haisman DR. 1979. Rheology of gelatinized starch suspensions. J Texture Studies 10: 347-370. https://doi.org/10.1111/j.1745-4603.1980.tb00865.x
  11. Doublin ID, Haisman DR. 1981. Rheological studies on starch-Flow behavior of wheat starch pastes. Starke 33: 415-420. https://doi.org/10.1002/star.19810331205
  12. Billiaderis CG, Zawistowsk J. 1990. Viscoelastic behavior of aging starch gels-Effects of concentration, temperature and starch hydrolysates on network properties. Cereal Chem 67: 240-246.
  13. Eliasson AC, Bohlin L. 1982. Rheological properties of concentrated wheat starch gels. Starke 34: 267-271. https://doi.org/10.1002/star.19820340805
  14. Eliasson AC. 1986. Viscoelastic behavior during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches. J Texture Studies 17: 253-265. https://doi.org/10.1111/j.1745-4603.1986.tb00551.x
  15. Ring SG, Colonna D, I'anson KJ, Kalichvsky MT, Miles MJ, Morris VJ, Orford PD. 1987. The gelation and crystallization of amylopectin. Carbohydr Res 162: 227-293. https://doi.org/10.1016/0008-6215(87)80218-5
  16. Hansen LM, Hoseney RC, Faubion TM. 1990. Oscillatory probe rheometry as a tool for determining the rheological properties of starch-water systems. J Texture Studies 21: 213-224. https://doi.org/10.1111/j.1745-4603.1990.tb00476.x
  17. Hansen LM, Hoseney RC, Faubion TM. 1991. Oscillatory rheometry of starch-water system-Effect of starch concentration and temperature. Cereal Chem 68: 347-351.
  18. Aguilera JM, Rojas E. 1996. Rheological, thermal and microstructural properties of whey protein-cassava starch gel. J Food Sci 61: 962-966. https://doi.org/10.1111/j.1365-2621.1996.tb10911.x
  19. Chen J, Dickinson E. 1998. Viscoelastic properties of heatset whey protein emulsion gels. J Texture Studies 24: 411-422. https://doi.org/10.1111/j.1745-4603.1993.tb00051.x
  20. Chedid LL, Kokini JL. 1992. Influence of protein addition on rheological properties of amylose-and amylopectin-based starches in excess water. Cereal Chem 69: 551-555.
  21. Christianson DD, Bagley EB. 1983. Apparent viscosities of dispersions of swollen corn starch granules. Cereal Chem 62: 116-121.
  22. Lindahl L, Eliasson AC. 1986. Effects of wheat proteins on the viscoelastic properties of starch gels. J Sci Food Agric 37: 1125-1132. https://doi.org/10.1002/jsfa.2740371112
  23. Cox WP, Merz EH. 1958. Correlation of dynamic and steady viscosities. J Polym Sci 28: 619-622. https://doi.org/10.1002/pol.1958.1202811812
  24. Beruand S, Launay B. 1985. Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of wheat content and some additives. Cereal Chem 72: 48-52.
  25. Kalichevsky MT, Ring SG. 1983. Incompatibility of amylose and amylopectin on aqueous solution. Carbohydr Res 162: 323-328. https://doi.org/10.1016/0008-6215(87)80229-X
  26. Bello-Perez LA, Paredes-López O. 1994. Starch and amylopectin- Rheological behavior of gels. Starke 46: 411-413. https://doi.org/10.1002/star.19940461102
  27. Orford PD, Ring SG, Carroll V, Miles MJ, Morris VJ. 1987. The effect of concentration and botanical source on the gelation and retrogradation of starch. J Sci Food Agric 39: 169-177. https://doi.org/10.1002/jsfa.2740390210
  28. Miles MJ, Morris VJ, Orford PD, Ring SG. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr Res 135: 271-281. https://doi.org/10.1016/S0008-6215(00)90778-X
  29. Kalichevsky MT, Ring SG. 1983. Incompatibility of amylose and amylopectin on aqueous solution. Carbohydr Res 162: 323-328. https://doi.org/10.1016/0008-6215(87)80229-X
  30. Svegmark K, Hermansson A-M. 1991. Distribution of amylose and amylopectin in potato starch pastes. Effects of heating and shearing. Food Structure 10: 117-129.
  31. Petrofsky KE, Hoseney RC. 1995. Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chem 72: 53-58.
  32. Ahmad FB, William PA. 1999. Effect of salts on the gelatinization and rheological properties of sago starch. J Agric Food Chem 47: 3359-3366. https://doi.org/10.1021/jf981249r
  33. Champenois Y, Rao MA, Walker LP. 1998 Influence of gluten on the viscoelastic properties of starch pastes and gels. J Sci Food Agric 78: 127-133. https://doi.org/10.1002/(SICI)1097-0010(199809)78:1<127::AID-JSFA99>3.0.CO;2-K
  34. Ring SG. 1985. Some studies on starch gelation. Starke 37:80-83. https://doi.org/10.1002/star.19850370303
  35. Kugimiya M, Donovan DW. 1981. Calorimetric determination of amylose content of starches based on formation and melting of the amylose-lysolecithin complex. J Food Sci 46: 765-770. https://doi.org/10.1111/j.1365-2621.1981.tb15344.x

피인용 문헌

  1. Gelling Characteristics of Mung Bean Starch Supplemented with Gelatin and Isolated Soy Protein vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.664
  2. Starch Properties of Daehak Waxy Corn with Different Harvest Times vol.39, pp.4, 2010, https://doi.org/10.3746/jkfn.2010.39.4.573